Authentic Jerk Chicken | Homemade Jamaican Jerk Chicken On The Grill | How To Make Jerk Chicken

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can be lower in sodium and tailored to taste.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habaneros maintain heat but are more accessible.

Start by preparing the ingredients: chop 3 green onions, 1/4 white onion, and 1 scotch bonnet pepper. Slice a small orange, and prepare a thick slice of fresh ginger.

In a bowl, combine 1/2 cup light brown sugar, 1/4 cup olive oil, a handful of thyme, and 1/2 green pepper. Add 1/4 cup soy sauce and 1/4 cup apple cider vinegar.

Grind 1 tablespoon of pimento seeds using a coffee grinder until fine. Add this to the bowl along with a bunch of garlic, 1 African stock cube seasoning, and 1 tablespoon each of Grace's all-purpose seasoning, cinnamon, nutmeg, salt, blended black pepper, and Grace's browning sauce.

Wash the chicken with salt and vinegar, then let it sit on a rack for 1 hour to dry. Pat the chicken dry with a napkin.

Score the chicken to allow the marinade to penetrate better. Place the chicken in a bowl.

Blend all the marinade ingredients until smooth. Taste the marinade and adjust salt as needed, adding approximately 1.5 tablespoons of salt directly to the chicken.

Mix the chicken with the marinade thoroughly, ensuring even coverage. Cover and let it marinate for at least 24 hours.

Soak equal parts cherry wood chips and hickory wood chips along with pimento seeds in water for 4 hours before grilling.

Prepare the grill by measuring the wood chips to ensure they fit. Wrap the soaked wood chips in foil, puncturing holes for smoke to escape.

Set up a charcoal grill and place the foil-wrapped wood chips on the grill. Place the chicken on the warming rack above the wood chips.

Close the grill and smoke the chicken for 40 minutes. After 40 minutes, flip the chicken and close the grill again to continue cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens